Mechanisms of Food Allergic Reactions

Abstract:

The incidence of allergic reaction to foods and food intolerance has risen significantly in the last few decades. There are currently no cures for food allergies.  It is estimated that approximately 2 to 8% of children and about 2 to 4% of the adult population suffer from food allergy. The most common foods that induce allergic reactions are wheat, cow’s milk, dairy products, hen’s egg, peanuts, nuts, soybeans and sea foods. Other less common foods are peas, chickpeas, lentils, fruits and fruit juices, including orange, apple and grape and some vegetables (e.g., carrots and celery). Symptoms of food allergy can range from a tingling sensation in the mouth, itching and swelling of the pharynx, difficulty breathing, hives to severe cardiovascular and gastrointestinal reactions such as, vomiting, abdominal cramps, diarrhea, drop in blood pressure, loss of consciousness, to death which makes this an important public health issue.  Proteins are the elicitors of the majority of allergic food reactions. Allergenicity of these molecules may be linked to either their amino acid composition, their secondary, tertiary or quaternary structure or to some other posttranslational modifications (e.g., glycosylation). Identification of food allergens is a priority in the management of food allergies. Once identified, the allergenicity of these foods could potentially be altered by a variety of food processing treatments. The presentation will review the mechanisms involved in allergic reactions, properties of some of the major allergens and current research efforts to identify and reduce food allergenicity. 

Host: Maria Carlota Vaz Patto